Cycle 4 – Item 23
28 (Mon) January 2013
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
I’d made a pot of beef bone stock with jab-bbyeo (miscellaneous bones). The bones come with bits of meat attached, which provide deeper flavor, as well as the meat itself. And it’s way way cheaper, 6,000 won on sale for a batch, maybe 1/3 of the cost of shank bones or tail.
W some of the stock to make muu guk, which typically involves clear beef stock, but the thicker bone stock worked just as well,
(See also GLOBAL FOOD GLOSSARY)